Grilled Salmon with Fiery Fruit Salsa

Recipe from Chef Ken Hall.

Ingredients:

Salsa:

1 pineapple, cut into 1/2-inch dice
1/2 cup 1/4-inch-diced red bell pepper
1/4 cup 1/4-inch-diced red onion
1/4 cup finely chopped fresh chervil
1 jalapeño chile pepper, seeded and finely diced
2 tbsp finely chopped fresh mint
1 tbsp honey
1 tbsp fresh lime juice
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt

Salmon:

4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
2 tbl fresh lime juice
1 tbl extra-virgin olive oil

Directions:

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve. Prepare the grill for direct cooking over high heat. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.